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Savory Breakfast Oats

Hi, my name is Stephanie and I’m addicted to oatmeal. I’ve addressed this before on this here blog, but like, guys – I don’t know what my morning, no, DAY would be like without them. They’ve had a consistent presence in my life for the past 26 years. If that isn’t dedication, I just don’t know what is.

While I enjoy them in many forms (overnight, peanut butter, bananas, etc) I’ve never really understood the whole savory oats thing. Salt? In OATMEAL? Gasp. So, as you can imagine, I surprised myself by falling really, deeply, truly in love with this rendition of savory oats, inspired by an article in this month’s Women’s Health Magazine (trust me, I didn’t concoct this one entirely on my own. Oats are meant to be SWEET, people!) Blame it on the sunny side up eggs and swiss cheese combo, but my taste buds aren’t lying — this recipe is a keeper. Best part is it takes five (yes, five) minutes to make and requires only a handful of ingredients — spinach, oats, eggs, slice of cheese, salt and pepper – most of which you probably already have! Perfect for a weekend brunch or in my case, a Tuesday night dinner.

What You Need:

1/2 cup rolled, old fashioned oats

1 cup of water

dash of salt for water

2 eggs

handful of chopped baby spinach

slice of swiss cheese

salt and pepper to taste

What You Do:

Bring the water to a boil, add the dash of salt, and pour in the oats. Lower the heat to medium, and let cook for 3-5 minutes, stirring occasionally. While the oats are cooking, spray a pan with cooking spray and make your sunny side up eggs! Once the oats are done, stir in the spinach, swiss cheese, top with the two eggs and season with salt and pepper. DONE!



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